The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 4

For the houmous

1 (400g) tin chickpeas, drained and rinsed

½ tsp ground cumin

2 garlic cloves, crushed

2 tbsp lemon juice

2 tsp olive oil

150g (5½ oz) virtually fat-free fromage frais

pepper to taste

paprika and ground cumin to garnish (optional)

lemon wedges to serve

For the pitta crisps

6 small pitta breads

1½ tbsp olive oil

40g (1½ oz) sesame seeds

Buy ingredients online

per serving

Change supermarket

per serving

Add to basket

Create a shopping list

View list

Print, email, or view list on your mobile.

Add to shopping list

Powered by Whisk.com

MethodPrep:13min › Cook:2min › Ready in:15min

Put the chickpeas, cumin, garlic, lemon juice, olive oil and fromage frais in a food processor. Blend for 1–2 minutes or until very smooth, stopping and scraping down the sides of the container once or twice.

Alternatively, place the ingredients in a bowl, preferably with a flat bottom, and purée with a hand-held blender. For a slightly chunkier result, mash the chickpeas with a potato masher or fork until quite smooth, then stir in the other ingredients.

Season the houmous with pepper to taste, then spoon into a bowl. Cover and keep in the fridge until ready to serve.

To prepare the pitta crisps, preheat the grill to high. Spread out the pitta breads on a baking tray and lightly brush the top side with half of the olive oil. Sprinkle with half of the sesame seeds. Grill for about 1 minute or until both the bread and seeds are golden brown.

Turn the pittas over, brush with the remaining olive oil and sprinkle with the remaining sesame seeds. Return to the hot grill and toast for another minute or until the bread and seeds are golden brown. Using scissors, quickly cut the warm pittas across into 2cm (¾in) fingers. Leave to cool and become crisp. (The pitta crisps can be kept in an airtight tin for 1–2 days.)

Sprinkle the houmous with a pinch each of paprika and ground cumin, if using, then serve with the pitta crisps and lemon wedges.